A hot pocket got together with a pig in a blanket and made pork sausage rolls!
These pastry and pork treats are a super delicious recipe to make for appetizers, or also can be served as a tasty entrée. These savory little bites are made from a ground pork and vegetable filling that’s then wrapped in a puff pastry and baked.
The combination of the delectable filling and light and crunchy dough is quite delicious and perfect for dipping into a sauce like mustard.
Trust us: these pork sausage rolls will be a big hit at your next party!
One of the fun things about pork sausage rolls is that you can customize them to suit your own tastes. Below, we answer a few questions about what goes in to the recipe and how you can make it your own. If you’re ready to get cooking, just skip to the ingredients and dive in!
What meat should I use for pork sausage rolls?
We are using plain ground pork for our pork sausage rolls, which is a traditional and very affordable protein source.
If you want a bit more flavor, you can use our bulk pork breakfast sausage instead; just skip seasoning the meat with salt, pepper, and thyme.
Other possible meats that you could use inside these rolls would include:
- Ground beef (this is often done in Scotland)
- Ground lamb
- Ground chicken
- Chorizo sausage for a bit of spice.
- Italian sausage for a more savory twist to the recipe.
What can I add to the filling?
Our filling is a basic, yet classic mix of pork, bacon, onion, celery, and garlic seasoned with salt, pepper, and dried thyme.
If you want to have a more flavorful sausage roll, you can try these additions:
- Bell peppers
- Jalapeño peppers (if you like spicy!)
- Diced tomato
- Fresh herbs such as sage or parsley
What’s the dough that I use for pork sausage rolls?
You can make your own puff pastry dough at home…or you can buy already-made frozen puff pastry. We used frozen dough because we’re butchers, not bakers, and it works just fine!
You should be able to find a package of 2 sheets of approximately 10″ x 10″ puff pastry dough in the freezer section of any decently sized grocery store. This is what you want to use.
Can I make these in advance for a party?
One of the reasons we love these pork sausage rolls as an appetizer idea is that they are easy to make in advance and freeze before cooking. When it’s time for the party, you just need to defrost them, cook them off, and serve!
To prepare them in advance, simply follow the first five steps, but instead of putting the large rolls in the refrigerator, cover them and put them in the freezer. They’ll be good for up to two months in the freezer, and can then be defrosted, and cooked following the remaining instructions in this recipe.
I like dipping – what condiment should I dip my pork sausage rolls in?
These pork sausage rolls are made for dipping!
Traditionally, in an English pub setting, they’d be served with brown mustard (maybe even a spicy mustard!) for dipping. We do enjoy this with the brown mustard, but here are some other items that would be good as dips with your pork sausage rolls:
- Yellow or Honey Mustard
- HP Sauce (A British tomato, vinegar, and tamarind condiment)
- BBQ Sauce
- Sriracha Sauce
- Cheese Sauce
We hope this information has you ready to cook your own pork sausage rolls at home, but if you have more questions, you can leave us a comment below. We also love when you share feedback about if you made any tweaks to the recipe to fit your taste.
Have a great day – we’ll see you soon at Lake Geneva Country Meats!
- 1 Tbsp Vegetable Oil
- 4 piece Bacon (chopped)
- 1/2 Yellow Onion (finely chopped)
- 2 stalk Celery (finely chopped)
- 1 clove Garlic (minced)
- 1 lb Ground Pork
- 1.5 tsp Salt
- 1 tsp Dried Thyme
- 1 tsp Black Pepper
- 1/2 cup Panko Bread Crumbs
- 2 Egg (divided)
- Sesame Seeds (optional)
- Brown Mustard (for serving)
- Frozen Puff Pastry (box with 2 sheets – see note above. Defrost according to directions.)
Heat a large skillet to medium heat and add the vegetable oil, bacon, onion, and celery. Cook until the onion and celery are softened, then add the garlic and cook for one minute more. Remove this mixture from the skillet and let cool for 10 minutes.
Combine the pork, salt, thyme, black pepper, breadcrumbs, one whisked egg, and the cooled vegetable/bacon mixture in a large bowl. Mix with your hands until combined.
Line 2 baking sheets with parchment paper. Roll out the puff pastry on a lightly floured cutting board and cut each 10″ x 10″ puff pastry in half to make 4 rectangles, about 5″ x 10″ each. Place two puff pastry rectangles on each baking sheet.
Divide the sausage mixture into 4 equal parts and make each portion into a log shape long enough to run the full length of the puff pastry rectangles. Place one log in the center of each puff pastry.
Beat the remaining egg with 1 tablespoon of water, and brush the edges of the puff pastry. Next, carefully roll the pastries over the sausage logs to make a log shape. The borders should overlap slightly. You can pinch them together to seal, then place the rolls seam side down on the baking sheet and refrigerate for 30 minutes.
Keep the remaining egg wash to use to brush the puff pastry before baking.
After 30 minutes, remove the rolls from the refrigerator, and using a sharp knife, cut each sausage roll into approximately 2″ pieces for appetizers or 4″ pieces for entrées. Brush the tops of the rolls with the remaining egg wash and sprinkle with sesame seeds if desired.
Place the sausage rolls into an oven preheated to 400ºF and bake for about 20 minutes until the puff pastry is puffed and golden on top and the pork mixture is bubbling.
Serve warm with brown mustard or other condiments for dipping. Enjoy!